Name: Moroccan Barley Salad
Prep time: 30 min
Total time: 30 min
Yield: Serves 8 to 10
Ingredients: 1 1/4 cups pearled barley; Kosher salt and freshly ground pepper; 1/4 cup extra-virgin olive oil; 1 1/2 cups chopped sweet onion, such as Vidalia; 3 carrots, peeled and cut into a 1/4-inch dice (1 cup); 2 teaspoons minced fresh ginger (from a 1-inch piece); 1 1/4 teaspoons coriander seeds; 2 tablespoons diced preserved lemon; 1/3 cup pitted and chopped oil-cured black olives; 4 teaspoons fresh lemon juice; 1/2 cup lightly packed chopped fresh cilantro

Cook barley in a large pot of generously salted boiling water until al dente, 25 to 28 minutes. Drain; let cool 10 minutes. Meanwhile, heat a medium skillet over medium; swirl in 2 tablespoons oil. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until onion is translucent and carrots are crisp-tender, about 5 minutes. Stir in ginger and coriander. Cook until fragrant, about 1 minute more. Transfer to a large bowl; stir in preserved lemon, olives, and lemon juice.

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Moroccan Barley Salad

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